Pulled BBQ Chicken


Who says you can only enjoy BBQ in the summer? This delicious recipe combines protein with winter veggies and tops it all off with an incredibly tasty chipotle raspberry BBQ sauce (that only sounds complicated to make) for a meal the whole family will love!

Serves: 6

2 tablespoons olive oil (use more if necessary)
4 to 5 pounds skinless chicken thighs (bone-in is fine)
1 large Walla Walla or Vidalia onion, thinly sliced
3 ribs celery, thinly sliced thin
3 medium carrots, diced
2 large cloves garlic, finely chopped
3/4 cup dry rose wine (or dry chardonnay)
1 can (14 ounces) chicken stock
1 can (14 ounces) fire-roasted diced tomatoes
2 tablespoons tomato paste
2 chipotle peppers (diced is fine, or you can use fresh or canned chipotle chilies in Adobo Sauce)
2 tablespoons brown sugar